A super moist chocolate cake covered in a rich chocolate pecan icing that’s out of this world amazing!
When I’m planning for a party or family get-together, I usually think chocolate, chocolate and more chocolate! So why not keep it simple and go with a classic sheet cake that everyone will love. Moist chocolate cake with a rich chocolate icing…what more could you ask for? It’s pure chocolate goodness!
This recipe has been a family favorite for years. My mom makes it for pretty much every occasion and I’ve followed in her footsteps because it’s so easy and always a huge hit!
Enjoy!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
Chocolate Sheet Cake
Prep time
Cook time
Total time
A super moist chocolate cake covered in a rich chocolate pecan icing that's out of this world amazing!
Author: Maegan - The BakerMama
Recipe type: Dessert
Serves: 25
Ingredients
Cake
- 2 cups Gold Medal™ all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 2 sticks margarine
- 1 cup water
- 4 tablespoons unsweetened cocoa
- 2 eggs
- ½ cup buttermilk
- 1 teaspoon vanilla
Icing
- 4 tablespoons unsweetened cocoa
- 1 stick margarine
- 6 tablespoons buttermilk
- 1 pound (3¾ cups) powdered sugar
- 1 teaspoon vanilla
- 1 cup pecans, chopped
Instructions
- Preheat oven to 400°F. Grease and flour a large jelly-roll pan (12 x 17 x 1); set aside.
- Cake: In a large bowl, whisk together flour, sugar and baking soda. In a small saucepan over medium heat, melt 2 sticks margarine with water and 4 tablespoons cocoa. As soon as the mixture starts to boil, remove from heat and pour over the dry ingredients. Whisk until well combined. Whisk in eggs, ½ cup buttermilk and 1 teaspoon vanilla. Pour batter into prepared jelly-roll pan and bake for 20 minutes rotating pan halfway through cooking time.
- Icing: In a medium saucepan over medium heat, bring 1 stick margarine, 4 tablespoons cocoa and 6 tablespoons buttermilk to a boil. Remove from heat and whisk in powdered sugar, 1 teaspoon vanilla and chopped pecans. Pour over hot cake and spread to cover evenly. Let icing set for at least 30 minutes before cutting into slices and enjoying!
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